The original is called simply “Jalisco Maid”—a tribute to the Mexican state of Jalisco (ha-LEE-sko), where most tequila is made (it may be produced in portions of four other states as well). That version called for tequila blanco, but I used tequila resposado—hence, “brown-eyed” Jalisco Maid. If the sweetener in this recipe were Cointreau or a similar orange liqueur instead of simple syrup, it would be a Margarita riff. Instead, it’s uniquely textured and aromatic from muddled cucumber and mint—a perfect summertime quaff.

In addition to a shaker, you’ll need a muddler and (especially!) a small, fine-mesh kitchen strainer to remove all of the mint and cucumber bits in the final step. 

(BROWN-EYED) JALISCO MAID
2½ oz Tequila reposado
1 oz Freshly squeezed lime juice
¾ oz Simple syrup
6 Fresh mint leaves
2 Thin cucumber wheels
2-4 Mill-turns of cracked salt (a healthy pinch, or to taste)

Combine all ingredients in the base of a shaker and muddle lightly to release the oils, aromas, and flavors of the mint and cucumber. Fill the shaker ⅔ full of ice and shake it for 20-25 seconds to chill and integrate the ingredients thoroughly. Fine-strain the mix into a rocks glass filled with fresh ice, and garnish with another cucumber wheel and a sprig of mint.

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